Macaroni and
Chickpea Salad
Recipe from Instead of Chicken, Instead of Turkey: A Poultryless “Poultry” Potpourri by Karen Davis
Serves 4. This will remind you of egg salad.
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1 (18 ounce) can of chickpeas, or 2 cups cooked
- ½ cup Vegan Mayonnaise
- ½ cup onion, chopped
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½ cup celery, chopped
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½ cup red bell pepper, chopped (optional)
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½ cup scallion, chopped (optional)
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½ teaspoon garlic powder
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1 teaspoon dill leaves, crushed, or dill seed as desired
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1 tablespoon soy sauce
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2 cups cooked macaroni
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Mash the chickpeas with a fork, and mix with mayonnaise, onion, celery, garlic powder, dill, and soy sauce in a bowl. Add the cooked macaroni and mix it
all together. Enjoy!
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